Chocolate Flake Buttercream

Chocolate Flake Buttercream

Posted by Unknown

I'm not treating this as it's own recipe because it's just a version of vanilla buttercream. I topped the devil's food cupcakes with this frosting and it was to die for. You just shave some good bittersweet chocolate and mix it in with the vanilla buttercream along with a pinch of salt.

The only thing that can go wrong with this is if the chunks of chocolate are too big then they can get caught in your pastry bag when decorating. When this would happen I would just stick a toothpick in the tip of the bag and push the chocolate back up into the frosting.

Recipe #15: Buttery Cupcakes with Chocolate Sour Cream Frosting

Recipe #15: Buttery Cupcakes with Chocolate Sour Cream Frosting

Posted by Unknown

This recipe is part II to the SuperBowl party. I made these along with the devil's food cupcakes. These are by far the best cupcakes I have ever tasted. There is a reason for the word butter in the title because they are just that.... nice and buttery. Paired with the tanginess of the chocolate sour cream frosting they are sure to be a hit!

This recipe is definitely easier then the devil's food cupcakes. I realized that whenever I see the word "sift" in a recipe I let out a long sigh. You sift the dry ingredients 3 times and I think it just bothers me because I have to get out the food mill, put it together, and then clean it... blah blah!

These turned out perfectly. I expected them to rise a bit more but after seeing the picture in the book they appear to have turned out just right.

If you have a little extra time on your hands and want to impress people with these bad boys I strongly recommend them vs. stopping by Trophy or Cupcake Royale.

For full recipe see page 274 in the Dahlia Bakery Cookbook 

Recipe #8: Fluffy Chocolate Sour Cream Frosting

Recipe #8: Fluffy Chocolate Sour Cream Frosting

Posted by Unknown

The most important step in this recipe is to be sure that some of the ingredients are at room temperature and as always use good quality chocolate. I never knew how important it was to spend the extra money on good chocolate (and all ingredients really) until I started baking these recipes. If you are going to spend the time to get everything just right then doesn't it only make sense to spend the money on good quality ingredients? At this point every time I hit up the grocery store I cruise the baking aisle and check for sales on King Arthur flour, softasilk cake flour, extra fine sugar, chocolate, etc. even if I already have it stocked I know eventually it will get used up.

Now back to the recipe... it turned out great! I love the tanginess the sour cream provides and it was the perfect compliment to the buttery cupcakes as well as the double chocolate layer cake. The consistency also made it easy to decorate with. Just be prepared to use it right away as it can't be refrigerated.

For full recipe: See page 256 in the Dahlia Bakery cookbook